4 cups packed finely chopped raw kale, preferably Lacinato kale
1 large red apple, such as Fuji or Honeycrisp
1 cup thinly sliced celery
½ cup walnuts, toasted and chopped, divided
¼ cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
¨û teaspoon sea salt
Place kale in a large bowl. Chop half the apple and add to kale along with celery, ¼ cup walnuts and ¼ cup raisins. Chop remaining half of apple and put in a blender along with remaining ¼ cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.